Mediterranean Shrimp Pasta

Servings:
Mediterranean Shrimp Pasta 3.78/5 (18 votes)

This Greek style pasta dish comes together effortlessly! Fresh tomatoes and herbs are perfectly matched with plump shrimp and creamy feta. Enjoy!!  

Mediterranean Shrimp Pasta

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound fettuccini
  • 1 tablespoon olive oil
  • 3/4 pound shrimp (medium), peeled and deveined
  • 4 cloves garlic, pressed
  • 1 tomato, diced
  • 4 green onion, sliced
  • 1/2 cup dry white wine
  • 1 teaspoon dried oregano
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh basil, chopped
  • 3 oz goat cheese, crumbled
  • 1/4 cup flat-leaf parsley, chopped
  • kosher salt and pepper

DIRECTIONS

  1. Prepare pasta according to package directions. Drain and reserve 1 cup pasta water. Return pasta to pot with water and cover.
  2. Heat the olive oil in a large pan over medium high heat until it begins to shimmer.
  3. Add shrimp and sauté until just pink on both sides – about a minute or two per side depending on the size of the shrimp. Transfer the shrimp to a plate and tent lightly to keep warm.
  4. Add the garlic, tomato, and green onions to the pan and sauté for about 5 minutes so the tomatoes can break down slightly.
  5. Return the shrimp to the pan with the wine, oregano, mint, and basil. Simmer for a couple of minutes to let the flavors combine.
  6. Remove the pan from the heat and toss in crumbled goat cheese and parley. Season with salt and pepper and serve over pasta.

Nutritional Information

Serving Size 342g Calories 643 Fat 15 Sat Fat 6 Sodium 325 Carbs 77 Sugars 2 Fiber 1 Protein 41.

Warm French Bread

SERVINGS : 4 PEOPLE

INGREDIENTS

  • 1 loaf French bread

DIRECTIONS

  1. Preheat oven to 400.
  2. Heat wrapped bread for 5-8 minutes.

NOTES

KID NOTE:  The kids did very well with this meal. They enjoyed the shrimp and pasta. Pushed the goat cheese around but tried a bit. And instead of a salad, I served them cucumber slices.

VEGETARIAN TIP: Replace the shrimp with zucchini and yellow squash.

GLUTEN MODIFICATIONS:  Use quinoa or brown rice pasta.

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